Galette with eggplant, tomatoes and bacon

1. Stage

Add salt and butter to the flour.

2. Stage

Add water and an egg.

3. Stage

Knead the dough. Wrap the dough in clingfilm and leave in the refrigerator for 30 minutes.

4. Stage

Grate the cheese on a grater. Add the ricotta. Stir to combine.

5. Stage

Cut the eggplant into thin slices.

6. Stage

Cut the tomatoes into circles.

7. Stage

Sprinkle a cutting board with flour. Roll out the cooled dough into a circle 30cm in diameter.

8. Stage

Line a baking tray with baking paper. Transfer the dough to the paper. Place the cheese filling. Flatten with a knife, leaving 2 cm from the edge. Spread the garlic through a garlic masher over the filling.

9. Stage

On top of the stuffing lay, alternating slices of eggplant, tomato and a piece of bacon.

10. Stage

Lay out in a circle, fill and the middle. Place cherry tomatoes. Salt and pepper. Drizzle olive oil on top.

11. Stage

Wrap the edges of the pastry over the filling, making a crease. Grease with whipped egg yolk.

12. Stage

Bake in a preheated oven at 180 degrees for 40 minutes until crispy.